Quinoa Salad {Easy Recipe}

A bowl with quinoa, courgette, asparagus, peas and parmesan.

4.55 from 11 votes

Quinoa Salad {Easy Recipe}

This healthy Quinoa Salad is a light and zesty spring/summer bowl of deliciousness that’s perfect as a side dish or main meal. Made with seasonal green veggies, a simple dressing and topped with parmesan, it’s fresh and satisfying.

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Salad, Side Dish

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

1 tbsp Olive oil
250 g Quinoa
750 ml Vegetable stock See notes
4 Courgettes Thinly sliced lengthways
300 g Asparagus
250 g Petit pois Frozen

For the Dressing:

2 Lemons Zest and juice only
6 tbsp Olive oil Extra virgin preferably
2 tbsp Honey
Fresh mint Big handful | Finely chopped
Sea salt and freshly ground pepper

To serve:

Parmesan

Metric - Imperial

Instructions

Rinse your quinoa thoroughly in a sieve until the water runs clear.
Put your oil into a saucepan over a medium heat and fry your quinoa for 5 minutes.
Add the stock, cover with a lid and and boil the quinoa for 20 minutes.
Meanwhile, thinly slice your courgettes lengthways and trim your asparagus. Griddle them for a few minutes on each side until soft.
Make your dressing by mixing all of the ingredients together and whisking well.
Cook the peas in boiling water for 3-4 minutes and drain.
When the quinoa is cooked, switch off the heat and leave the lid on the quinoa saucepan for 5 minutes. Fluff with a fork.
Roughly chop the courgette and asparagus and mix with the quinoa, peas and dressing.
Serve with shavings of Parmesan cheese.

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Notes

Salt: When you add salt, add a little at a time and how much you need will depend on the saltiness of the stock you use

Courgettes: These are known as zuchinni outside of the UK

Using stock: You can use whichever stock you prefer (ie chicken) but I tend to stick with a good quality vegetable stock. I like Marigold brand. I buy it in bulk on Amazon

Veggies: Feel free to experiment with what you add into the salad, or use up what’s in your fridge. This includes herbs and spices, nuts and vegetables, salad, meat or even fruit

Nutrition